0151 648 0388

Sweet Potato Fries

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Ingredients:

3 tbsp olive oil

1 clove garlic, minced

2 tbsp minced ginger

1 medium carrot, diced

1 large onion, diced

1 aubergine, finely diced and salted

1 small green pepper, chopped

1 small red pepper, chopped

1 punnet mushrooms, finely sliced

400g tin of chopped tomatoes

2 tbsp tomato puree

1 tbsp fresh oregano

1 tbsp fresh rosemary

300ml vegetable stock

150g fresh spinach leaves, washed and chopped

3 tbsp butter

3 tbsp plain flour

700 ml milk

100g grated cheddar cheese

lasagne sheets

finely grated parmesan cheese.

Method:

  1. Preheat the oven to 190 degrees/ gas mark 5.
  2. Heat the oil in a wok/frying pan, add the garlic, ginger, carrot, onion and saute for 4-5 minutes.
  3. Next, add the aubergine and peppers and saute for 3-4 minutes – constantly tossing them.
  4. Add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes.
  5. Stir in the spinach thoroughly and cook for a further 2 minutes.
  6. For the sauce – melt the butter in a saucepan, add the flour and stir over a medium heat until it comes from the saucepan and forms a ball.
  7. Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly. Add the cheese and stir until melted. Season to taste.
  8. Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta.
  9. Finally cover the top with the remaining sauce, ensuring all of the pasta is covered.
  10. Sprinkle the parmesan cheese over the top and bake for 40-45 minutes, or until the top is golden brown.

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0151 648 0388

We have over twenty five years experience of supplying the very best fresh vegetables and fruits to households and businesses on the Wirral.

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